Ravioli Skillet

    START TO FINISH: 20 minutes MAKES 4 servings

    1 14.5-ounce can Italian-style stewed tomatoes, undrained

    1⁄2 cup water

    2 medium zucchini and/or yellow summer squash, halved lengthwise and cut into 1⁄2 -inch pieces (about 21⁄2 cups)

    1 9-ounce package refrigerated whole wheat four-cheese ravioli

    1 15-ounce can cannellini beans (white kidney beans) or navy beans, rinsed and drained

    2 tablespoons finely shredded or grated Parmesan cheese

    2 tablespoons snipped fresh basil or parsley

    1 In an extra-large skillet combine undrained tomatoes and the water. Bring to boiling. Stir in zucchini and/or yellow squash and ravioli. Return to boiling; reduce heat. Boil gently, covered, for 6 to 7 minutes or until ravioli is tender, stirring gently once or twice.

    2 Stir drained beans into ravioli mixture; heat through. Sprinkle each serving with cheese and basil.

    PER SERVING: 305 cal., 8 g total fat (4 g sat. fat), 44 mg chol., 986 mg sodium, 49 g carb., 11 g fiber, 18 g pro.